Fresh Tomato and Goat Cheese Strata with Herb Oil

From the book, Giada's Kitchen. get this book >

For entertaining I usually prefer dishes that can be made in advance, but I make an exception for this one. It does need to be assembled at the last minute but when you want something especially beautiful to start a small dinner party it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together.



4 to 6 servings
Goat Cheese Filling
8 ounces goat cheese, at room temperaturegoat cheese8
¼ cup creamcream¼
Salt and freshly ground black peppersalt and freshly ground black pepper1
Herb Oil
¾ cup fresh mintfresh mint leaves¾
¾ cup fresh basilbasil¾
1 cup olive oilolive oil1
Pinch of salt and freshly ground black peppersalt and freshly ground black pepper1
3 large tomatoestomato(es)3
1 cup toasted walnuts, choppedtoasted walnuts1


Goat Cheese Filling
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, beat the mixture until light and fluffy. Season with the salt and pepper. Set aside.
Herb Oil
Place the mint and basil in a food processor. Pulse until the herbs are roughly chopped. With the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
To serve: Using a serrated knife, cut the tomatoes into 1/2 to 3/4-inch slices. Place half of the tomato slices on salad plates. Top each tomato with a spoonful of the goat cheese filling. Place the remaining tomato slices on top. Spoon the remaining goat cheese filling on top of the tomato slices. Drizzle each strata with the Herb Oil and sprinkle with chopped walnuts.
This recipe is featured in:
Giada's Kitchen: New Italian Favorites

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